Recipe(tried): Sofrito Puerto Rican Syle (and ISO: Ideas using homemade Sofrito)

Hey everyone!

I had a friend give me their secret Puerto Rican FEIJOADA recipe. Of course one of the ingredients is SOFRITO. I had an old recipe from years ago for a homemade sofrito... but forgot how much sofrito it really made. I have taken a cupcake pan... and made 4TB spoonful size frozen cubes..that I will then place into a ziplock bag.

I have an enormous amount of "extra" sofrito, so I will have a lot of cubes left over... Although I pride myself in making straight forward, homemade Latino/Latina cuisine that even my Latino/Latina friends rave about... I must admit that since I was not brought up in a latino home, I am at a loss of ideas on how to use this bright and fresh condiment and base.

So for my latino/latina families out there, especially my much admired Gladys and Gina not to mention all of the other incredible recipe posters...can you help me out???

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BTW... here is my sofrito recipe.

SOFRITO PUERTO RICAN SYLE
Makes enough to fill 3 ice cube trays

1 pound chopped onions (3 large onions)
4 ounces crushed garlic (10-12 large cloves garlic)
3 large green peppers, chopped
1/2 cup chopped cilantro
1/4 cup parsley or recao* (see note)
1/4 pound Aji Dulce** (see note)
1 Tablespoon water

Puree all ingredients together in food processor. Freeze into ice cube trays. Each large cube is about 2 tablespoons worth of seasoning.

TO USE:
Saute 2 Tablespoons of Sofrito (1 cube) with 1 Tablespoon of olive oil for about 2-3 minutes. Add 1 Tablespoon of tomato sauce and cook a couple more minutes.

Notes:
*Recao looks like large blades grass.

**Aji Dulce are sweet chili peppers; they look like Mini peppers, cut and remove the seeds.

THANKS!!!